Black Bean-taco Salad with Lime Vinaigrette

prep time:: 0 min

Serving size: 4

ingredients

VINAIGRETTE:
1/4 C chopped seeded tomato
1/4 C chopped fresh cilantro
2 tbsp olive oil
1 tbsp cider vinegar (or rice wine vinegar)
1 tsp grated lime rind
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp black pepper
1 clove, garlic peeled
SALAD:
8 C thinly sliced iceberg lettuce (we like romaine!)
1 1/2 C chopped ready-to-eat roasted skinned -- boned chicken breast (about 2 breasts)
1 C chopped tomato
1 C chopped bell pepper (red or green)
1 C finely diced red onion
1/2 C (2 ounces) shredded reduced-fat sharp cheddar cheese (optional)
1 can (15-ounce) black beans -- rinsed and drained
4 C fat-free baked tortilla chips (we normally omit this)

directions

To prepare vinagrette, combine first 11 ingredients in a blender or food processor; process until smooth. To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.